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Master the art of sautéing with a Swiss Diamond nonstick saute pan or a All-Clad saute pan in tri-ply stainless steel from CHEFS Catalog. The saute pan, with its low straight sides and wide flat base, quickly and evenly cooks ingredients without steaming or stewing and promotes the formation of flavorful “brown bits” or fond. The long handle aids shaking the pan over stovetop burners. A sauteuse, common in European kitchens, performs just like a saute pans. Instead of a single long handle, it has a small curved handle on each side just like a stockpot.